Pecans and walnuts processed with coconut, brown sugar and liquid smoke into a creamy textured paste. Liquid Aminos added for umami boost. Melt in mouth. Serve on crackers with sweet or savory toppers. Versatile!
Makes 3 cups
Pecans and walnuts processed with coconut, brown sugar and liquid smoke into a creamy textured paste. Liquid Aminos added for umami boost. Melt in mouth. Serve on crackers with sweet or savory toppers. Versatile!
Makes 3 cups
Beyond Meat Stock Price Skyrockets on Its IPO Launch
The company debuts strong and becomes the first plant-based “meat” company to trade on a major stock exchange.
Danny Vena (TMFLifeIsGood)
May 2, 2019 at 1:28PM
The stock of plant-based meat maker Beyond Meat (NASDAQ:BYND) surged out of the gate on its first day as a public company on Thursday, soaring as much as 150% (no, that’s not a typo) in the minutes after it began trading on the Nasdaq exchange.
The shares, which were priced at $25, opened around 12:18 p.m. EDT at $46 and soared to over $60 in early trading. At current prices, this would value the company at roughly $3 billion.
The writing was on the wall.
Beyond Meat initially planned to price its shares at between $19 and $21 per share, which would have valued the company as high as $1.2 billion. Earlier this week, the company filed an updated S-1 with the Securities and Exchange Commission (SEC), increasing its expectations to a range of $23 and $25 per share. The stock was eventually priced at the high end of its revised range at $25. This was a 25% increase from the midpoint of its original estimates — though apparently not high enough.
Beyond Meat offered 9.625 million shares to the public, up from its original plans of 8.75 million, which valued the company at $1.5 billion. The company will bank just short of $241 million from the offering and plans to use the proceeds to beef up — er, augment — its manufacturing facilities, invest in additional research and development, and bolster its sales and marketing team.
Both the increased appetite for shares and the higher prices they fetched is a sign of the heavy demand from investment banks and other institutional investors, as well as from individual shareholders. Demand was much higher than the company anticipated, as evidenced by the more than doubling of the share price.
Faux burger shortage?
Demand for plant-based meat substitutes has been growing. Beyond Meat said in its regulatory filing that it’s one of the fastest-growing food companies in the U.S. The faux-meat maker has partnered with a growing number of major food chains to offer its plant-based burgers and ground-meat substitute.
Earlier this year, Carl’s Jr. introduced the Beyond Famous Star, a meatless take on one of its flagship burgers, at more than 1,000 locations. Chronic Tacos is also getting into the game, offering Beyond’s ground-meat substitute on any of its tacos, burritos, salads, or nachos. In all, the company sells its plant-based protein to 30,000 retailers, restaurants, and schools in the U.S. and Canada.
Beyond Meat isn’t the only company making headlines for offering meat alternatives. One of the company’s biggest rivals, Impossible Foods, recently made a splash by landing a deal with Burger King to launch the Impossible Whopper at more than 7,000 locations by the end of the year. Impossible Foods notified its distributors of a temporary shortage of its meatless burgers, the result of the increasing interest.
This illustrates the strong demand for healthy alternatives to meat among the general population, which could bode well for Beyond Meat…
AFC WALDORF ASTORIA SALAD
Although Waldorf Salad was popular in my day (and I’m 70 years old), it was more popular in my parents’ and grandparent’s time.
~ “The name comes from the fact that the Waldorf salad was first created for a charity ball given in honor of the St. Mary’s Hospital for Children on March 14, 1896, at the Waldorf-Astoria hotel in New York City” (wikipedia).
I never knew that till just now. Considering it’s so old and probably still as good, I’m taking a leap with this original recipe on behalf of the children of all the biological parents used for research to cure sick human kids. May that day come quickly.
I read the other day in an internet article that the universe was moving too fast – well, not fast enough for those who suffer. I’ve got the pedal to the metal. I’m all for a high speed vehicle on the shortest route between two points out of a hell that promotes terrorism against anyone who moves.
Makes about 4 cups glazed walnuts; 4 cups Waldorf dressing and for this recipe 8 cabbage and grape servings
HAZELNUT CRANBERRY ROAST En Croute
by FIELD ROAST Grain Meats
Served with Mustard Grape Sage Sauce as a main dish roast or on an English muffin sandwich! Yes to it all!
En Croute means ‘in a pastry crust’. Today we’re serving an Artisan Vegan 100% Plant Based ROAST made from grains and veggies. Manufactured with the rosemary, candied ginger & sausage stuffing situated in the center of the roast, all formed in a neat roll wrapped in pastry.
Essentially the people over at FIELD ROAST developed a plant version of Beef Wellington, using the textures and flavors of sausage rather than beef. How’d they do? Well, I never had a beef Wellington in my animal-eating days, but I know what one is and what pastry and beef tastes like separately, so I can comfortably say that I’m glad I waited to experience the plant version first. Although I don’t make pastry, I’m a fan of pastry wrapped foods.
My contribution to this dish, besides following baking instructions to the letter, is a Mustard Sage Red Grape Sauce with Kalamata olive.
The crust, even when at room temperature, was flaky throughout. The roast, although giving the impression that it would be a little mushy, was firm and chewy, like you’d expect a sausage roast to be. Mashed potatoes and a green veggie side dish would have completed a holiday version of this meal, but it didn’t need side dishes for our purposes.
Serve this roast to any guests for any meal. When you aim to impress, this plant version of beef Wellington will come through for you!
Steve and I are big fans of Blue Diamond. Their smokehouse almonds are tops. I make crumbs out of them that I put on everything that likes a crushed nut topper. Their Almond Breeze Milk is the same – tops. Their gluten-free smokehouse Nut Thin crackers yup the same – tops.
Now this. Of course Steve had to buy some and of course he loved them. They’re almost delicate.
I’ve got some new teeth and the dentist said, “no rocks or nuts”. I handled these pretty good. Next time I’ll buy some vegan block cheese to serve with them, only because of my fragile teeth.
I’m happy to see them branching out. How about a couple more animal-free cracker flavors? A lot of stores don’t carry the smokehouse flavor. I blame that on the vendor. Still…so many animal flavors and only one non-animal. I’ll keep looking for non-animal #2. Thanks. Good thoughts going your way. No pressure. You already know how to do it. That’s always a good feeling for me.
No slice no dice. Two hands, a can opener, a pot and a spoon is all you need to make lunches for a week plus a few at-home-meals.
Packed full of flavors, textures and exclamation points – Fly to Italy, Greece, Spain without leaving your kitchen!
Makes 23 cups
Ingredients: Steve waits till all these items are on sale. Use any brand you want, but these are good. Those grilled artichokes are super! If the recipe is too big for your pot, reduce the size (reducing by half works easiest.)
2,28 oz. cans diced tomatoes – Dei Fratelli brand
4 oz. jar chopped Roasted Garlic SPICE WORLD brand
0.42 oz. lightly dried basil by Gourmet Garden
5-3/4 oz. DELALLO MANZANILLA (green) OLIVES, including liquid
6 oz. DELALLO SMALL RIPE (pitted) BLACK OLIVES, including liquid
4.5 oz. jar sliced mushrooms including liquid – Pennsylvania Dutch brand
4.5 oz. jar sliced mushrooms including liquid – POLAR brand
12 oz. jar sweet red roasted pepper strips
2, 7 oz. jars Grilled Artichokes by Napoleon
15.5 oz. can cannellini beans by BUSH’S
16 oz. can garbanzo beans by BUSH’s
15 oz. can whole kernel corn including liquid by FULL CIRCLE
3 c. V-8 Vegetable Juice
12 oz. can tomato paste -I used HUNT’S
salt and pepper to taste
Optional: Top each serving with Follow Your Heart Vegan parmesan shreds.
For some of the meals we cooked up some Veggie Meatballs by Lightlife and served them with the antipasto.
For other meals we served it over cooked elbow macaroni with ridges – RACCONTO brand.
In extra-large soup pot, over medium heat, add all ingredients, except the parmesan and meatballs, stirring after each addition.
Bring to slow boil, then reduce heat and cook for approximately 30 minutes.
Salt and pepper to taste.
If desired, add other seasonings of choice. Steve, for this antipasto, wanted dried Greek oregano, a little brown sugar and a couple dashes of cinnamon.
Pack into microwaveable containers when cool enough.
If desired add 2 vegan meatballs per container, sliced in half and pan-fried till done.
Place the sauce on top of the meatballs. If desired, sprinkle with vegan parmesan.
Then sprinkle with fresh grind black pepper.
Both vegan products (meatball and parmesan) if you decide to use them will definitely wow you. But they are not required in this dish.
Notes: Lucky’s Market on Clifton Blvd. is where Steve primarily shops for the specialty items on sale.
For the non-specialty items he waits till they’re on sale at Sapell’s, Walgreen’s, Giant Eagle, Heinens, Aldi’s, Earth Fare, Whole Foods, probably the same markets you shop at. Everybody always has something on sale.
If you haven’t been to Lucky’s take a ride out. It’s new, different and lots of fun. You can get a pint of beer and 2 slices of pizza for 5$. You can also sip your beer or wine while you shop – low price on both
Neva Tech Wi-Fi HD Waterproof Endoscopic Camera Review
By iDrop News Staff
March 2, 2018
Updated: March 2, 2018 12:18 PM Price: $39.99
Editor’s Rating: ★★★★★
Pros: Sharp resolution, waterproof design, generous cable length, versatile attachments.
Cons: Relatively short battery life if users plan to use on long outdoor projects.
Bottom Line: This camera’s sharp resolution and handy attachments make clearing out drains or finding things in tight places a dream.
When most of us think of endoscopic cameras, we picture those long, dangly devices doctors use to peek inside of their patients. As it turns out, these cameras are good for more than just probing around the human body—and you don’t need a medical degree to use one.
Consider all the times you needed to fish something out from behind the fridge or unclog a stuck drain. Sure, you might have some success with a flashlight and a creatively bent clothes hanger, but if you want to get the job done, you have to go to where your work is. And, short of shrinking yourself down to molecular size, nothing can match the precision and clarity offered by an endoscopic camera…
AFC COMMENT: I’d buy this just to play with it – if I had the extra 40$. If I can find a vacant electrical outlet in my apartment to keep it charged all the time where I could easily access it, maybe I’ll consider it.
It would be helpful if the seller suggested other uses for the camera beyond trying to locate small dropped articles in small spaces. It seems to function more like a flashlight than a camera. Who needs a picture of the item you dropped and found with this device?
I want to see a video of how it actually takes a picture, the quality and to where and how the photo transfers. More importantly will my phone recognize it without adding a special APP to use it?
This article review, although lengthy and precise in most ways, doesn’t tell enough about the product if I still have basic questions.
My bottom line: I won’t shell out 40$ on a whim of maybe I’ll find a photo shoot use for it.
If someone sent me one I’d experiment with other uses.
The original article was written and updated on 2 March 2018. It just showed up in my email on 10 April 2019. What took so long? I’m not a mind reader. If you want me to experiment with it, you have to properly ask. Don’t just shove it at me, hoping I’ll see it and buy it and help you sell it. That’s an insult.
I had the number, but played it in the wrong order.
I brought 60$ (3, 20s) to play roulette.
The plan was to bet 20$ on three different spins.
I already had the numbers peeled from a piece of furniture I recently gave away.
I played the 1st 20 on 22.
I played the 2nd 20 on 5.
I was going to play 22 again, but stuck with the plan and played 20 on 0.
I played out of order, I know. The 0 was iffy, since most of the time I call the numeral 0 the letter O, which would be 15 in the alphabet.
I had the number, I had the money, I had 3 plays.
On the 3rd spin 22 came up and I had my last 20 on 0.
Such is luck, but I didn’t mind losing as much as I normally would, since it was fun to put 20$ on only 1 number per spin. Only one number comes in.
Dad Tight used to get frustrated with me, because I didn’t cover my bets by boxing them; I only bet the way I thought the dogs or horses would actually finish. (Of course I don’t bet on live beings anymore, because of the enslavement and abuse situations.)
I could have spent a lot of money covering all numerical possibilities. I woke up the next morning happy that I didn’t.
@JackCasino with family
Why Kellogg Just Sold a Smorgasbord of Beloved BrandsFrom cookies to fruit snacks and pie crusts, the consumer-goods giant just divested some of its biggest products.
Here’s what investors need to know.
Steve Symington (TMFSymington)
Apr 3, 2019 at 3:35PM
In today’s ever-evolving consumer-goods landscape, it’s hard to overstate the importance of building recognizable brands. But on Monday, Kellogg (NYSE:K) announced a deal to pare its industry leadership in that area, selling a significant slice of its snacking business to global confectionary company Ferrero Group for $1.3 billion in cash.
More specifically, Kellogg will divest brands (and their respective production facilities) including Keebler, Mother’s, Murray’s, Famous Amos, and cookies manufactured for the Girl Scouts, as well as all of its fruit snacks, pie crusts, and ice-cream cone businesses.
Together, this enviable portfolio achieved net sales of almost $900 million last year — a meaningful chunk of its $13.5 billion in total 2018 sales — generating an operating profit of $75 million.
This raises the question: Why was Kellogg willing to part with those products in the first place?…
This week, Burger King is introducing a version of its iconic Whopper sandwich filled with a vegetarian patty from the start-up Impossible Foods.
The Impossible Whopper, as it will be known, is the biggest validation — and expansion opportunity — for a young industry that is looking to mimic and replace meat with plant-based alternatives.
Impossible Foods and its competitors in Silicon Valley have already had some mainstream success. The vegetarian burger made by Beyond Meat has been available at over a thousand Carl’s Jr. restaurants since January and the company is now moving toward an initial public offering.
White Castle has sold a slider version of the Impossible burger in its 380 or so stores since late last year.
But a national rollout at Burger King’s 7,200 locations would dwarf those previous announcements and more than double the total number of locations where Impossible’s burgers are available…
Home / Industry News / 2019 / FBI to Processors: Call Us in Adulteration Threats
FBI to Processors: Call Us in Adulteration Threats
By Pan Demetrakakes, Senior Editor
Mar 27, 2019
The FBI stands ready to help food and beverage processors evaluate and act on adulteration threats, but the industry must be ready to call for help when needed, an FBI analyst said at ProFood Tech.Intelligence analyst Christopher Young gave a presentation on “Food Security and the FBI” at the show at Chicago’s McCormick Place. Young stressed that the FBI is always receptive to processors’ concerns but depends on being approached when a threat occurs.”I need you to make those phone calls, ” he said. “It seems obvious now, but it won’t be when the time comes.
“Young recounted a case where a soft drink processor received a mailed threat of ricin poisoning, purportedly from an employee. He said the FBI looks at these kinds of threats three ways:
Technical feasibility: Can the threat be carried out? In this case, since the packaging in question was twist-off caps, the answer was yes.
Operational feasibility: Can the actor do it? Since it was supposedly an employee, yes.
Adversarial intent: In this case, there was a clear threat. That isn’t always true, Young said.
“We get lots of white-powder letters, and they have some crazy ramblings, but there’s never actually a threat,” Young said.
As it happened, the FBI was able to identify the letter-writer through fingerprints. He was arrested and eventually sentenced to three years of probation and six months of “community confinement.” The company’s losses were limited to $1 million, Young said, although he did not explain that.
Young identified “red lines” that should draw extra attention to an employee, such as a sudden change in personal financial situation, a false or sketchy work history or excessive foreign travel. He also said companies should be willing to extend “lifelines” to employees in some of these situations…
DOL: Employees can’t opt out of FMLA protection
March 18, 2019
Neither employers nor employees can decline to designate Family Medical Leave Act (FMLA)-qualifying leave as such, the U.S. Department of Labor (DOL) wrote in an opinion letter (FMLA2019-1-A) published Thursday.When an employer determines an employee needs leave because of an FMLA-qualifying reason, that leave must count toward his or her FMLA allotment, even if the employee requests otherwise. This means that employees cannot, for example, opt to take employer-provided sick or vacation time first; FMLA leave would have to run concurrently.
DOL also made clear in its letter that while employers are free to adopt leaves policies more generous than the FMLA, they cannot extend the FMLA’s protections beyond 12 weeks (or 26 weeks for military caregiver leave). The letter came alongside two others answering questions about the Fair Labor Standards Act’s wage and record keeping requirements and the compensability of time spent participating in employer-sponsored community service programs…
FINISH READING: DOL: Employees can’t opt out of FMLA protection | HR Dive
6 quick tips for hiring applicants with criminal histories
“Those of you who are really in tune with Title VII and EEOC guidelines, you should already know you should be looking at people with criminal histories,” a panelist said Monday.
March 19, 2019
WASHINGTON — An employer is behind if it’s only beginning consider tapping into the large talent pool of individuals with criminal histories, Innova Legal Advisors PC Attorney Heidi Mason said during a panel at the Society for Human Resource Management’s Employment Law & Legislative Conference Monday afternoon.
In fact, an employer may run afoul of Title VII of the Civil Rights Act of 1964 and U.S. Equal Employment Opportunity Commission standards if it ignores applicants with criminal records. “Those of you who are really in tune with Title VII and EEOC guidelines, you should already know you should be looking at people with criminal histories,” Mason said. “Having an across-the-board ban on hiring somebody who has a criminal record, for most employers, will run afoul with Title VII and the 2012 EEOC guidelines.
“But it’s not just Title VII and EEOC that can prohibit some employers from discriminating against the formerly incarcerated. Ban-the-box laws — laws that make it illegal for certain employers to ask applicants about criminal history on job applications — are growing in popularity. Employers that operate in jurisdictions without these restrictions may want to consider banning the box on their own accord, Mason said; “You can make a choice not to ask at that particular time and ask when the person comes into interview.
“How an employer decides to handle applicants with criminal backgrounds is a matter of compliance, but it also plays into talent strategy, Dave’s Killer Bread Foundation Executive Director Genevieve Martin said. When considering Dave’s Killer Bread employees who violated attendance, policy or behavior rules, the company found people with felony convictions performed slightly better than their counterparts, Martin said. And employees with felony convictions performed the same as those without in terms of turnover, she added.
As employers look to improve their practices for interviewing, investigating, hiring — or not hiring — and employing ex-prisoners, these six tips will set them up for success.
#1: Know when to ask about criminal history…
Study links ‘tobacco tactics’ with marketing unhealthy products to kids
AUTHOR Cathy Siegner
PUBLISHED March 20, 2019
A recent study from researchers at the University of California San Francisco found R.J. Reynolds and Philip Morris applied their knowledge about the tobacco industry, from marketing to product development, to increase sales of sugary drinks after acquiring food and beverage companies. According to Food Ingredients First, the study used “secret documents” from the two tobacco giants and marketing campaigns from their beverage brands, including Hawaiian Punch, Tang, Kool-Aid and Capri Sun, and Tang. The tobacco companies later sold these brands to Dr Pepper Snapple Group, Mondelez International and Kraft Heinz, respectively.
The researchers say the findings show that many food and beverage companies today still use similar tactics despite signing the Children’s Food and Beverage Advertising Initiative. CFBAI participants agree to comply with nutritional standards in food advertising directed at children younger than 12, including reducing sugar, sodium and saturated fat…
Good Catch hopes consumers will bite as it launches plant-based tuna at national retailers
Feb. 21, 2019
Plant-based tuna from Good Catch Foods will be available this week at Whole Foods Market and Thrive Market outlets nationwide, the company announced. The two retailers will be the first to carry the shelf-stable product.
The New York-based startup said in its statement it is aiming both to appeal to consumers and protect ocean fisheries with its new product. Nearly 90% of the world’s marine fish stocks are either overexploited or depleted, Good Catch said, adding that scientists predict global fisheries may totally collapse by 2048.
Plant-based tuna avoids the high mercury levels, PCBs, dioxins and other contaminants found in ocean-based fish. It also avoids the diseases and other problems presented by factory fish farming and aquaculture, the company said.
Tuna was undoubtedly a deliberate choice for this new plant-based product since it’s one of the most popular — and overfished — species in the world, according to Forbes.
Good Catch’s mission is to disrupt the seafood category with products consumers want without any of the negatives. Company officials claim it is the first plant-based brand that truly rivals real fish. The ready-to-eat products deliver the flavor and flaky texture of chunk albacore tuna, the company says, and are available in three varieties in 3.3-ounce pouches — Naked in Water, Mediterranean and Oil & Herbs.
To make its faux tuna, Good Catch uses a six-plant protein blend made from pea protein isolate, soy protein isolate, chickpea flour, lentil protein, faba protein and navy bean flour. Each serving contains 14 grams of protein, which is about 30% less than real tuna. The new products also contain algal oil for flavor and to provide a plant-based source of omega-3 fatty acids.
Consumers may be more willing to try this plant-based product when they find out it doesn’t smell like the real tuna they’re used to. Good Catch examined why people like tuna and found it was the protein, taste and texture — but not how it smells, Chad Sarno, the company’s co-founder, executive chef and vice-president of culinary, told Forbes…
Gingko Bioworks uses $90M funding round to launch ingredients firm Motif
Feb. 27, 2019
Startup Gingko Bioworks announced the launch of its Motif Ingredients company with a $90 million funding round. Investors included Breakthrough Energy Ventures — which has Bill Gates, Jeff Bezos, Michael Bloomberg and Richard Branson on its board — Louis Dreyfus Company, Fonterra and Viking Global Investors.
The biotech firm said the new company will use Ginkgo’s biological engineering platform to recreate proteins from dairy, egg and meat to use in plant-based alternatives. Motif CEO Jonathan McIntyre said in a release that consumers wrongly believe plant-based foods will be more expensive and won’t taste or function like animal-based foods. “Motif will be key to propelling the next food revolution with affordable, sustainable and accessible ingredients that meet the standards of chefs, food developers, and visionary brands,” McIntyre said. How to overcome go-to-market challenges companies with shareable, real-time insights that are fast and easy to access can mitigate losses and improve strategic planning, ultimately increasing their speed to market.
Find out how.
Ginkgo Bioworks is launching Motif Ingredients to try and locate the next big thing in protein alternatives. Consumer demand for meat substitutes and plant-based beverages jumped 17% last year, the company noted, so this could be the optimal time for a company like this. According to CNBC, Ginkgo CEO Jason Kelly started strategizing on a new ingredients company in 2017 because of the success of Impossible Foods and its plant-based Impossible Burger that “bleeds.” Bill Gates has also invested in Impossible Foods, according to Crunchbase, and he seems to have an ongoing interest in funding and developing more sustainable protein products. No doubt it will help to have such heavy hitters backing the new company.
There are plenty of plant-based competitors out there besides Impossible Burger. Beyond Foods is staking its future on the plant-based Beyond Burger, as well as plant-based sausages and chicken. Gates has financially backed Beyond Meat as well, which has posted net losses in previous years and filed for an estimated $100 million IPO last fall. Other plant-based burgers already in the market, or coming soon, include the Lightlife Burger from Lightlife Foods and Nestlé’s Garden Gourmet Incredible Burger…
JUST Egg cracks the substitute category wide open. The mung bean-based vegan breakfast item is taking grocery shelves by storm, reinvigorating the category and aiming at new markets with big manufacturing and distribution partnerships.
Feb. 21, 2019
If 100 chickens were laying JUST Egg, it would take them more than 12 years to produce the same amount of mung bean-based egg replacement that has sold in the United States, Hong Kong and Singapore in four months, according to U.S. Department of Agriculture statistics.
JUST Co-founder and CEO Josh Tetrick told Food Dive the company recently crossed the benchmark of selling the equivalent of 3 million eggs. The equivalent of the last 1 million was sold in the previous 30 days, he said at the beginning of February. The strong consumer desire and the transformative possibility of a vegan egg substitute have driven rapid growth of the product, Tetrick said.
“It’s pretty fun to see because, the truth is, you never know (how popular an item will be) until it’s out there,” Tetrick said. “You can do all sorts of consumer studies and tests and invite people to your headquarters and try. But, actually, until it’s out there in the wild, you don’t actually really know.
“After appearing on restaurant menus for a few months, the San Francisco-based food tech company’s JUST Egg first appeared on grocery shelves in September. The product has already been picked up by Aramark, which serves the egg substitute in patty form at some hospital, college and corporate cafeterias. Late last month, it rolled out nationwide at grocery stores owned by Albertsons.
But all of the growth isn’t just in the United States. Earlier this month, German poultry provider PHW Group announced it was entering into a partnership to sell and distribute JUST Egg to retailers and foodservice providers across Europe. Last summer, JUST entered into a partnership with Italian egg company Eurovo to manufacture and distribute the product in Europe.
“It makes me really optimistic about the food system generally, not just about what we’re doing, that one of the biggest poultry companies in the world and the biggest egg processor in the world are the building blocks of what we’re trying to do in Europe. I think that’s a pretty extraordinary thing.” Josh Tetrick Co-founder and CEO, JUST…
FINISH READING: JUST Egg cracks the substitute category wide open | Food Dive
Why DuPont is expanding its plant-based protein nugget line
March 14, 2019
DuPont Nutrition & Health has introduced six different plant protein nuggets to its Supro and Trupro product range containing more protein or less sodium. According to Food Business News, the new ingredients are available in different formats and textures and can be used in snacks, cereals, nutrition bars and toppings.
The company’s Supro Nuggets contain 80% soy protein and less than 120 milligrams of sodium per 100 grams. The Trupro Nuggets contain 70% pea protein and are non-GMO, the company said.
“These new nuggets broaden our range of plant protein options that drive high protein content and unique textures,” said Jean Heggie, strategic marketing lead, said in a release. “Our plant-based nuggets help manufacturers differentiate their brands with improved nutritional profiles and exceptional eating experiences.
“SPONSORED BY IRCEIRCE @ RetailXIRCE @ RetailX is taking place in Chicago from June 25-28, 2019 and will cover the latest trends in the retail world.
Plant-based ingredients are just about guaranteed to inspire interest from manufacturers and consumers as one of the hottest trends in the food and beverage industry. Wrapping all these attributes into one package is likely to attract notice for DuPont from a range of product manufacturers and companies looking to check some or all of these boxes — crunch, convenience, snacking, protein, low sodium and plant-based.
Plant-based and protein-enriched are two elements that can work well together in products because combining both types of ingredients can help satiate, act as a meal replacement and supply important nutrients, particularly for the growing number of people looking beyond meat and dairy sources for their protein…
Why Kellogg’s MorningStar Farms is going 100% plant based
March 13, 2019
As the plant-based trend spreads, Kellogg is using its MorningStar Farms business to move forward as a leader in the space.
At Natural Products Expo West last week, the legacy veggie protein brand launched a new vegan “Cheezeburger” and announced its commitment for its portfolio to be 100% vegan by 2021.
The new promise will allow Kellogg to expand the accessibility of its plant-based products and reduce its use of more than 300 million egg whites a year. MorningStar Farms’ full product line includes Falafel, Meat Lovers, Veggie Lovers and Tex-Mex burgers as well as Chik’n nuggets and patties. But they aren’t stopping there.
Melissa Cash, head of global marketing, strategy and innovation for plant-based protein and natural brands at Kellogg, talked to Food Dive at Expo West about how the brand plans to launch more plant-based products in the coming years, why they chose this new vegan burger and how more consumers are shifting their tastes to plant-based products.
This interview has been edited for clarity and brevity…
Fast-growing chickens presents texture issue for the industry
March 20, 2019
After years of breeding chickens to grow rapidly and produce the maximum amount of breast muscle possible, poultry producers are running into problems. They include woody breasts, similar to chewing leather, and squishy fillets known as “spaghetti meat,” according to The Wall Street Journal.
Researchers at the University of Arkansas estimated it will take an extra $200 million in industry expenses for companies to identify and divert breast fillets that are too tough, squishy or striped with bands of white tissue to sell in restaurants or grocery stores.
Some commercial poultry consumers such as Wendy’s and Whole Foods have switched to purchasing smaller, slower-growing birds in an effort to circumvent undesired textures, The Wall Street Journal noted. Chicken industry officials are confident they will be able to minimize the meat texture problems caused by genetic selection, but it will take several years to do so.
How to overcome go-to-market challenges companies with shareable, real-time insights that are fast and easy to access can mitigate losses and improve strategic planning, ultimately increasing their speed to market.
Find out how.
Texture is an emerging challenge within the poultry industry. After decades of working to produce more chickens faster, breeders can now grow a 6.3-pound birds in 47 days, according to the National Chicken Council — roughly twice as fast as 50 years ago. Although this rate of production can be beneficial for the bottom line — chicken breasts can be sold at a 13% premium compared to overall wholesale chicken meat prices, The Wall Street Journal noted — it can actually be detrimental to sales if consumers don’t like the taste. Even if scientists are unsure as to what is causing these strange textures, consumers are noticing the change and that can hurt sales. Chicken producers have seen a drop in demand recently and these textures don’t help…
TRANSLATES TO: Poultry Industry Scared
By Cecilia Kang
March 8, 2019
WASHINGTON — The Federal Trade Commission has no shortage of critics who say it cannot protect Americans from the prying eyes of Big Tech. Instead of forceful action against the likes of Facebook and Google, they say, the F.T.C. leans on a rules that make it hard to impose penalties bigger than rounding errors for the companies.
Those critics have an unusual champion: Joseph J. Simons, the man running the agency.
“We have this over 100-year-old statute that is our main authority,” Mr. Simons said in his first sit-down interview since becoming chairman 10 months ago. “And clearly legislators who approved that were not thinking about data security and privacy issues.
”In the deregulatory era of the Trump administration, Mr. Simons, 60, a Republican lawyer who has jumped between the public and private sectors for more than 30 years, is a rare voice for strengthening the government’s hand.
Mr. Simons has urged Congress to expand the F.T.C.’s privacy-enforcement powers and allow it to impose fines more easily, write new rules and hire more experts. He also says the agency should police how all companies and nonprofits — not just technology companies — collect and handle people’s digital data…
FINISH READING: https://www.nytimes.com/2019/03/08/technology/ftc-facebook-joseph-simons.html?partner=IFTTT
A powerful wave of awakening is sweeping across the earth today. Everywhere people are realizing that we have been unnecessarily fighting a war against the environment, against animals, and against ourselves. In every part of the world people are now wanting to bring their lives into deeper alignment with more life affirmative values and a respect for Creation and its creatures.
But to many the prospect of becoming vegetarian seems like a deprivation. You may grant that it’s healthier, kinder and lighter on our resource base to avoid animal products, but, you may say, you like the finer things in life, and do not want to survive on brown rice and tofu. You want to be healthy, yes, but perhaps wonder if it’s worth it if it requires a diet of alfalfa sprouts, wheat germ and mashed yeast.
In COOKING WITHOUT ANIMALS Sharon Davies-Tight has come to the rescue, and banished such fears. For her book is a connoisseur’s delight, impeccably designed for the person who enjoys cooking, and considers creating edible delights to be one of lifes worthy achievements. The recipes are clearly thought out, and presented with crystal clear clarity. The detail and variety are impressive, and the result is a book that treats the preparing of meals as a high art.
COOKING WITHOUT ANIMALS may well be the most comprehensive guide to purely vegetarian gourmet cooking yet written.
Sharon obviously loves cooking, and does not cut corners when the price would be a compromise in the final product. Nothing is half-baked, vague or left to your imagination. In fact, the directions could not be easier to understand, and can lead even a rank amateur to the culinary heights of expertise. If you want to expand your repertoire of non-animal fare, she’s your lady. Be advised though, that if you want to go very low-fat, and stay with what are termed as “health foods”, such as whole grain baked goods, this book may not be for you. It’s for people to whom the creation of fine cuisine without the products of animal suffering is the goal, not the elimination of all packaged or refined foods.
With every passing day more and more people are seeing that how we treat other beings says something important about us as people. The treatment of animals in contemporary factory farms is so appallingly cruel that you do not have to be in any way sentimental to find it unacceptable. The vegetarian journey is made easier by books such as COOKING WITHOUT ANIMALS, which yields to none in delights for the palate.
Choosing to no longer swallow the products of pain is an act, not only of compassion for the animals, but of self-respect. As Sharon says, you have every reason to be proud of yourself for taking such a step. She’s proud of you; and so am I.
~ John Robbins, author, DIET FOR A NEW AMERICA
DONATE NOW TO CHEF DAVIES-TIGHT, the animal-free chef
ANIMAL-FREE VEGAN COMPANIES ARE STILL IN THEIR BIRTHING STAGE
What this means is that for many companies to get up and running they need to use the factories that other companies use to manufacture their goods that do contain animal products. They basically rent out the facilities, thus the common labeling of possible and/or traces of allergens – among them animal products – on their animal-free vegan goods.
There are very few animal-free vegan companies that build their own factories. Most simply can’t afford the cost. So until such time that the demand for animal-free vegan goods increases to the point where they can stand on their own, I accept that there may be traces of animal products in the animal-free vegan products that I purchase. They can clean the equipment between uses, but it’s nearly impossible to wipe out all traces of what was previously manufactured on the same equipment.
My criterion for animal-free is that the recipe | formula itself contain no animal products.
If my French fries that I order at a restaurant are fried in the same oil that chicken is fried, I will eat the fries. The demand isn’t popular enough for restaurants to have essentially two kitchens – one for animal-free, one for animals. For me to refuse to eat out, doesn’t make any sense, since evolution takes time, and my presence at a restaurant ordering an animal-free dish matters. It shows the chefs, the workers, the patrons that I want to eat there, but I don’t want any animals in my food.
There’s not a magic wand we vegans are going to wave, whereby one day we wake up and all manufacturing companies and restaurants suddenly decide to convert their manufacturing plants and eating establishments to animal-free vegan – and then instantly follow through on it.
Veganism is spreading more rapidly than in the past, still, the way restaurants are currently responding to that trend is by focusing more on vegetarian (including eggs and dairy) than on all vegetable/plant-based.
There’s a Chinese restaurant I go to where the chef makes tofu – to date about eight different ways. Delicious! with many different sauces and combinations of vegetables and fruit. He of course has a full animal-based menu. For me not to eat there because he cooks animals would be counterproductive to the movement. Chefs evolve just like everybody else, and often meet resistance from those who want to hold onto their traditional ways of cooking. If there aren’t enough vegan customers to keep them in business (which there aren’t), all the restaurants will go out of business. And then where will we be?
Then there’s the grocery stores. If I won’t shop at a grocery store that sells meat, I won’t eat, because there aren’t enough of them that are totally vegan.
That will all change, but in the meanwhile I’m going to be part of that change, by supporting animal-free vegan companies that may have traces of animal products in their animal-free vegan goods, because they can’t yet afford to build their own factories, and I will eat at animal-based restaurants that care enough about my business to make me a delicious animal-free meal.
Although we’ve come a long way, we are still in the birthing stage of making our dreams of a cruelty-free planet a reality everywhere. Giving up because we’re not yet there is not an option I give myself.
The animals need us at every stage and juncture of the evolutionary process to free them.
Upon choosing a healthier more compassionate diet, you will be challenged by those who have not yet taken that step, to defend your decision to not eat animals. They will argue that your animal-free diet contradicts your other animal using behaviors, thus making the issue of killing animals not worthy of consideration. They will point to your leather shoes, your wool sweater, your prescription drugs in a capsule, and the operation you may have had at some point in your life, which was the result of animal experimentation. They will look closely at what you eat, laying in waiting, ready to pounce, should you inadvertently or advertently consume any semblance of an animal product.
They will present you with a myriad of arguments: We slaughter animals because we raise them for slaughter; we’re at the top of the food chain; they don’t contribute to society; God gave us permission; they taste good; we’ve always done it; everyone else does it; men developed large arm muscles with which to hunt; we developed canine teeth with which to tear flesh; animals kill each other; it’s a matter of survival; we’re superior; plants scream when pulled from the ground; they’re dumb; they can’t feel pain or fright; they would otherwise suffer from overpopulation and starvation, all the while keeping you on the defensive, in order that you not offend – them and their right to consume animals.
What gives us the right to raise anyone for slaughter? An animal in captivity has the same capacity to feel pain, fright, and loneliness as an animal who is free. The only difference is that one gets a death sentence before s/he is born, and subsequently suffers accordingly. I suppose that being at the top of the food chain is not a bad place to be, unless we’re ever invaded by aliens who have a penchant for humans. My guess is that we’d get rid of that “next down balance of nature” theory real quick.
One cannot measure contribution, however, if one could, animals would be categorized as contributing a great deal to any society. However, animals do not exist on this planet for the benefit of humans; they exist for their own benefit. And I sure would like to meet the person God told that we could use the animals as we saw fit. Since when did the word dominion come to mean use, abuse and destroy? Humans wrote the bible. Where God’s inspiration left off and their self-serving motives began is a little unclear.
If we happen to be stronger than some animals, that in itself does not give us the right to use and abuse them. Nothing gives us that right. As far as tasting good, so might we. But we don’t do it, because we know that it is wrong. So whether we like it or not, rightness and wrongness is at issue here. If a woman has always battered her children, does that make it right? Of course not. If we continued to do everything we’ve always done just because we’ve always done it we’d never progress. The effort to civilize must continue.
…and who says a couple of billion of people can’t be wrong? Of course they can. The majority is not always right. If we did everything our neighbors did, we would be slaves to their desires, and our destinies would be in their hands.
Why men developed stronger musculature than women, nobody really knows; they can only conjecture. However, if men’s muscle development were contingent upon the amount of food they brought home from their hunts, they never would have developed, since 80% of all food gathered was close to home in the form of nuts and berries, by women who carried large baskets as well as children for hours at a time while they walked and worked. So, if hard labor was the precipitating factor in developing high levels of testosterone in men, thus giving them strong muscles with which to kill animals, then women would have developed high levels of this hormone as well, which they didn’t. Be that as it may, men’s arm muscles were used for a lot more than pulling strings on bows and arrows. And about these so-called canine teeth: these teeth are needed to open nuts, tear stalks, peel fruit and eat vegetables. I do not tear flesh, but consider these teeth important to the enjoyment of my food.
All other animals do not kill each other to eat. In fact, most animals are vegetarians. But regardless of whether an animal or human kills another, that does not give us the right to do it. Why do what somebody else does when you know the pain and suffering those actions cause? Our judgments regarding what’s necessary for survival are biased by our own desires, habits, and previous as well as on-going conditioning by our parents, our peers, the medical profession, scientists for hire, and advertising campaigns designed by companies that want you to buy their products. If eating animals was such a cure all for what ails us, there wouldn’t be so many hospitals and nursing homes filled with sick people. Eating animals hinders our health by injecting too much saturated fat, protein and salt into our systems.
Superiority is always bad for the ones marked inferior, whether it be an ethnic group, a race, a religious group, an age group, a sex, a socioeconomic group, the homeless, the handicapped, the unemployed, anyone with an IQ below 120, anyone who challenges the status quo. The perception of being superior gives no one authority over another’s life. We all witnessed, in some way, the systematic slaughter of millions of humans initiated solely by the erroneous assumption of superiority of one ethnic group over another. This is what we as humans are doing to the animals–with impunity.
…but to go so far as to claim that plants scream when pulled from the ground and use this to justify the continuation of slaughter, leaves those of us with compassionate minds no room for compassionate choices – a clever tactic from the crafty minds of those who profit from our consumption of their products. All movement makes sound. When magnified thousands of times, even something as harmless as plucking a hair from your own head, will sound pretty horrifying.
I’m sure you don’t really believe that those who can’t take intelligence tests designed for humans (or even humans who score low on such tests) are not intelligent. Animals are aware, can solve problems, use tools, communicate with each other and humans, etc. I have three dogs who have not been trained through fear to submit to my will, and their intelligence levels continue to enlighten me. The way they manipulate their environment is astounding. But even if they (or anyone else) were not as intelligent as another, that does not give us the right to hurt them. And if you think that animals can’t feel pain, then think again. When an animal is injured and squeals, why do you think they are squealing? Because they feel good? Of course not. They squeal because they hurt – just as you would. Animals do not always let you know that they are hurting – just as humans don’t. But people will assuage their consciences by telling themselves that the animals cannot feel the abuses committed against them. So why don’t they run from their aggressors? Because animals are trusting creatures – as are humans. However, the fault doesn’t lie in trusting – the fault lies in the self-serving minds of those who abuse power – for whatever reason or to whatever end.
What takes the cake are the hunters who stuff the heads of their prey and hang them on their office walls, all in the name of compassion. This concept of killing those we perceive as suffering is a frightening one. Why not go into the forests with food and medical supplies instead of guns? What will they do next, go into China, India, Africa, and solve their overpopulation and starvation problems with bullets? If I dare speak for the animals, I think they’d rather take their chances with nature. I know I would. But starvation of humans or animals need not exist anywhere on this planet. There is plenty of food to go around. Once again, the problem lies in the crafty minds of those who abuse power – for their own selfish end. But to get back to the hunters – they hunt for the thrill of killing – nothing more. Anything else they derive from the sport can be accomplished on a picnic in the woods.
My final response to the accusation that my animal-free diet contradicts my other animal using behaviors, is simply that I didn’t create this pervasive multi-billion dollar animal abusing industry. The mass abuse (and killing is abuse) of animals by humans was not created overnight and it won’t be eliminated all at once. But I recognize the situation as unacceptable, and I’m doing something about it. I believe that change is possible, and through changing ourselves, we change the world. We have to start somewhere, so I’m starting with my diet (the meat went first, then the eggs, then dairy – and none of these went all at once). The leather shoes will go next, then the wool. All the while, new animal-free products will replace the old. And, new more effective research will be developed eliminating the use of animals in scientific experiments. I see the future as bright, and I’m doing my share, one step at a time, to make this a healthier more civilized planet for all of God’s creatures. However, as long as killing animals remains socially acceptable, you will be expected to defend your choice not to participate–and in my case, it is my pleasure to do that!
Cooking and eating animal-free takes us a step further along the path of civilization and your first step, no matter how small or faltering, contributes to the direction of this process. There is no contradiction here!
God bless you,
Sharon Lee Davies-Tight, the animal-free chef
MY PANTRY JARS
If you live in an apartment as I do, then you can’t have any open containers, boxes or bags of food. Everything I open goes into a jar with a tight-fitting lid.
If I open a box of cereal, I don’t roll down the clear waxed bag inside the box, thinking pests won’t find it. They’ll find it. After opening, I empty the box into a jar. If I use half a box of pasta, I don’t surmise that pests won’t like it anyway. I don’t take a chance. In the jar it goes.
Containers with tight-fitting lids are available at every dollar store. They’re cheap. Buy a cheap bookcase to put them on. Find room. You’ll be glad you did.
Every night before I retire, I empty the trash and wipe down the inside of the trash container, even though it had a bag in it. There is never any food out unless I’m cooking or eating, and when I’m done it promptly gets put away.
There is no such thing as leaving the dishes till morning, or saying just one night won’t hurt. Yes it will. Wipe down your counters, sinks and stove with soapy water at the end of the evening, being sure all crumbs are gone. Sweep your kitchen floor, so everything is fresh when you rise in the morning.
When you move into a new apartment, go under your sinks – kitchen and bathroom. Plug up the holes around the pipes into the wall with fine grade steel wool. Then seal the openings with duck tape. Landlords won’t mind. In fact they’ll like it. Then every year or so, redo them. Tapes get old and buildings settle.
If everybody did their part of controlling pests in their own living spaces, then apartment buildings wouldn’t be so over-run with them.
I WANT AN ANIMAL-FREE MALL
That’s right. A mall. Animal-free. A big one. With lots of glitter and big lights. With every kind of shop. Grocery, bakery, deli, shoe store, pet supply shop, clothes, hair salon using only cruelty-free products, and on and on, restaurants too. Good ones. I have a vision. And it’s a nice one. No fur, no leather, no skins, and those who enter must wear all animal-free attire. This place has rules. No cruelty here. Yes, that’s right. That’s what I want. A happy place too. No vegetarian snobbery. There’s no place for arrogance in the animal-free world of Sharon Lee. No suffering looks on the faces of people who feel they’re being deprived.
Now that I mention it, I see that on a lot of vegetarian faces. Faces that still have Big Mac lines on them, so it’s not the deprivation causing the look. But it’s there. Maybe it’s the prejudice and discrimination directed at such folks that makes them so unhappy, especially when they’re doing something so right.
It’s okay to have fun while you do what’s right. It’s okay to laugh. God, my God, wants happiness. Every burst of laughter coming from one of It’s animal’s mouths delight’s It to no end. That’s one more frown It doesn’t have to turn upside down. So, laugh. Have fun. Enjoy your life. Just don’t kill the animals. That’s all. Not a lot to ask. And don’t participate by eating the catches of other people. If you do, try harder next time, till you get it right. I’m tired and sick and fed up and depressed (that doesn’t mean I’m not happy) over walking down the aisles of death in every supermarket in the world.
I’m offended and pained at being forced to view and smell the tortured, dismembered bodies of my animal friends. When is it all going to end? Entrepreneurs is what we need. Animal-free entrepreneurs. People with dreams. Big ones. Investors with money that flows in a cruelty-free world. Not just the small, never grow any bigger, shops sprouting up here and there. Though that’s a start and we have to start somewhere, so we’ll support them too. But bigger stores, and big chains of every conceivable market transformed into animal-free.
Fast food. Animal-Free Chefs. Veggie Burgers. Veggie Deli’s. Veggie Pizza Parlors. No animals nor animal products. Veggie cheese. Plant meats that taste like baloney, ham and turkey, but without the suffering. We don’t need featherless chickens; we need to free the chicken. International animal-free cuisines. I’m tired of having my animal-free products supplied by purveyors of torture. Why should I have to eat my vegetarian meal in a slaughterhouse? Why should I have to buy my clothes at a slaughterhouse? Aren’t you sick of it too? Being given your little vegetarian or vegan corner of somebody else’s house of cruelty? Just to satisfy a small segment of the market? Small segment?
Well, it wouldn’t be so small if more animal-free entrepreneurs with big ideas and big investors gave people what they really wanted: a cruelty-free world, which means a cruelty-free shopping mall. We could do it if we’d stop thinking so small. Big. Think big. Demand big. Stop trying to get your animal-free products in slaughterhouses. How absurd. Build your own stores. Start small if you want, but grow, by golly, grow. Give the people what they want before they ask for it. You know what people want. You’ve been silent too long. Too complacent. Okay, ‘I guess I’ll take whatever vegetarian crumbs they throw my way’ type of silence.
Plan the future. Make the future. See the future through God’s eyes. See big. See beautiful. I want an animal-free shopping mall. And then another, and another till we put the slaughterhouse malls out of business. Till we close the doors on the business of cruelty. I want an animal-free mall. And, I know you want it too. One for all people–and all other animals too. No zoo here, but a place where our animals can come shopping with us. Day care, mall care, for our furry family members while we shop. A mall with style, flair, with sparkle and bright lights. I can see it. I know you can too. Cause I’m looking through God’s eyes now and so are you.
We grow more plants to feed animals whom we kill to eat, than we grow to feed humans.
But when we eat the animals we’re not getting the benefit of all those veggies eaten by all those animals, because the veggies are no longer veggies.
The veggies eaten by the animal builds muscle, fat and bone as well as maintains all organs and systems of the animal. Knowing that, why not eat the plants in their natural form instead of processing them through an animal?
If plants build muscle, fat and bone as well as maintain all organs and other systems in the animal you’re eating, then why not cut out the middle man/woman and eat plants directly, letting our own bodies build from the benefit?
People who want corn fed cows or grass fed cows are making a connection between what a cow eats and what they want to put, pre-processed by the animal, into their bodies. But these same people won’t eat corn. It makes no logical sense to get the benefits of corn after a cow has eaten it. When you eat a cow you’re not getting the benefit of the corn. You have to eat the corn to get that benefit.
We don’t get two in one by processing veggies in the animal before we eat the animal.
Cut out the middle man/woman – the processing animal – so we get our plant food in it’s non-processed form.
Then stop raising animals to eat.
Feeding animals veggies and other animals, then killing them for our plate isn’t an efficient way to feed humans.
I always preferred going straight to the top, avoiding unnecessary red-tape.
Why use an animal to process my food before consuming it?
So of course, I go straight to the plant for my nutrients.
~ Sharon Lee Davies-Tight